Chicken with spice is twice as nice
Jamaican chicken, bean and sweet potato casserole
This hot and spicy casserole is a one pot meal but is also great served with plain rice – perfect for a chilly night! Adjust the quantity of spice paste you use depending on your family’s taste buds.
Cooks tip: This recipe uses ready made jerk-chicken rub which can be found in the spice aisle of the supermarket. But if you prefer you can easily make your own by mixing together equal quantities of vegetable oil, ground allspice, cayenne pepper, ground cinnamon, paprika, dried thyme and soft brown sugar. Use this mix to rub over the chicken.
- 1-3 tbsp jerk chicken spice paste
- 4 chicken legs
- 1 tbsp vegetable oil
- 2 large onions, finely sliced
- 3 cloves garlic, chopped
- 1 red pepper, chopped into 1 inch chunks
- 2 medium sweet potatoes, peeled and chopped
- 1 tin kidney beans, drained and rinsed
- 1 Kallo Chicken Stock Cube, dissolved in 500ml boiling water
- Salt and freshly ground black pepper, to taste
- Finely sliced spring onions
- Chopped coriander
- Lime wedges
- Boiled rice to serve
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How to make
- Rub the jerk spice rub all over the chicken legs and if you have time set aside for 10-20 minutes (or up to a day in the fridge if you like) for the spices to infuse into the chicken.
- Preheat the oven to 200°C/180°C fan oven/gas mark 6. Heat the oil in a flameproof casserole dish and fry the chicken on a high heat until it is well browned all over. Remove the chicken on to a plate and set aside.
- Reduce the heat to medium-low and add the onions and fry for 5 minutes. Then stir through the garlic, red pepper and sweet potato and cook for a further 5 minutes. Finally, add the kidney beans and season with a little salt and pepper, stirring together before returning the chicken to the pan.
- Pour in the chicken stock and bring up to the boil. Cover with a lid and bake in the oven for 1 hour. Taste to check the seasoning, adding a little more salt and pepper if necessary. Serve garnished with the spring onions, chopped fresh coriander, lime wedges, and boiled rice if preferred.